Vegan Mushroom Stroganoff

 This creamy, rich, and hearty Vegan Mushroom Stroganoff is the perfect cozy winter meal! Easy and ready in just 30 minutes. It’s absolutely luscious and filling as is, but you can add in some optional tempeh or tofu for extra protein. Serve over pasta, mashed potatoes or rice.

I’ve been plant based for over 4 years now, but I grew up eating meat and Beef Stroganoff was one of my childhood favourite recipes. It wasn’t a recipe my parents made, but one I would exclusively eat at my best friend’s house. It wasn’t anything fancy (I’m pretty sure the sauce was from a packet) but it was always creamy, filling and cosy – perfect for winter. This plant based version is just as hearty, rich and comforting as the original but omits the beef in favour of extra mushrooms and swaps the dairy for coconut cream. Stroganoff is often served on pasta, but I prefer it on mashed potatoes or white rice to soak up the gravy-like sauce. If you’re like me and get the winter blues, this along with Tofu Butter Chicken, Cheezy Cauliflower Gratin and Cottage Pie are my favourite hearty meals to lift my spirits.

Ingredients

Here’s an overview of the ingredients you’ll need to make my Mushroom Stroganoff – nothing unusual here, you should be able to get them all at your local supermarket 🙂

There’s a detailed list with quantities in the recipe card at the bottom of this post, but here is a shopping list for your convenience:

• Fresh parsley
• Button mushrooms
• Dijon Mustard
• Smoked Paprika
• Nutritional Yeast
• Spring Onion
• Thyme
• Brown onion
• Garlic
• Coconut Cream

Instructions

This Mushroom Stroganoff is so simple to make! Here is a step by step guide with photos. For more detailed instructions with timings and quantities, check out the recipe card at the bottom of this post.

Substitutions

In case you don’t have all the ingredients on hand, here are some substitution options.

• Button mushrooms – replace these with any mushroom you like! Oyster, cremini, shiitake or portobello would all be delicious. Just keep in mind that some mushrooms (such as King Oyster) will potentially require a longer (or shorter) cook time.
• Coconut cream – this can be replaced with any packaged vegan cream substitute, such as Oatly or Flora. You could also use a vegan sour cream or cream cheese and add some water to thin out the sauce to your desired consistency.
• Dijon Mustard – if you don’t have this on hand, you can substitute it for American mustard, but I would suggest increasing the quantity by an extra tablespoon as it is less potent than Dijon mustard. You can also use English mustard, but I would only recommend starting with just 1/2 a tablespoon, then tasting and adjusting to your taste, as English mustard is very hot.
• Onion – can be substituted with leek or shallots for a milder flavour profile.

Variations

Here are some recipe variation ideas to customise the dish to your taste:

• Extra protein – to make this recipe even more filling, add some pan fried tempeh or tofu to up the protein content. Tempeh is my first preference as it is more dense and feels closer to the eating experience of beef. You could also use seitan strips or store-bought mock meats, like these vegan beef strips.
• Spicy – add chili pepper flakes while cooking to imbue heat into the dish.
• Garnish – the classic garnish is fresh parsley, but this is also yummy with an extra savoury hit from sliced spring onion. Fresh dill or chives are also delicious.